Whisk sugar, cornstarch, salt in a saucepanadd egg yolks, immediately but gradually whisk in waterBring mixture to a simmer over medium heat, whisking regularly, until thickenedAdd in lemon zest once starts to begin to thickenRemove from heat, , then juice and finally butter (keep warm until meringue is made)

Distribute meringue evenly over the top, starting w/ the edges, and then the middle

NOTE: Make sure it attaches to the crust.Lifting with the back of a spoon, to create peaks in the meringue

Bake at 325 (remember to preheat) until golden brown, about 20 minutes

COOL COMPLETELY BEFORE SERVING

Oh ya just a littleNOTE: when you are at this stage right before it starts thickening I strain the curd, makes for a smoother pieand then place back into the sauce pan and continue (I do this about 3 or 4 mintues once I have started cooking the curd)